Swedish Banana Bread (Banankaka)
Banankaka is Sweden's delicious take on banana bread.
Servings: 12 pieces (one bundt pan)
Equipment
- Bundt Pan
Ingredients
- 10 Tbsp butter at room temperature
- Extra butter to grease the pan
- breadcrumbs to coat pan
- 1 1/4 cups sugar
- 2 eggs
- 2 1/2 cups White Flour all-purpose or cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- 4 bananas very ripe, mashed
- 1/4 cup cold coffee
US Customary - Metric
Instructions
- Start by preheating the oven to about 350 degrees F. (That's Gas Mark 4 or 175 C.)
- Butter a bundt pan and coat with prepared breadcrumbs.
- Use a stand mixer or hand mixer to beat the butter and sugar together until light, fluffy and pale, about 1 to 2 minutes.
- Add the eggs, one at a time, beating to fully incorporate before adding another.
- Sift the dry ingredients together in a bowl, and then gently stir them into the wet ingredients.
- Finally, add the mashed bananas and coffee, stirring to combine. Do not over-mix.
- Use a spatula to scrape the batter into a prepared pan and bake for about 40 minutes, until the top is golden brown.
Notes
Allow the Banankaka to cool for a few minutes in the pan, and then tip it out of the pan onto a cooling rack to finish cooling.
Once completely cool, dust with powdered sugar (optional, but extra nice).
It's best served completely cooled, but fresh, within a day or two of baking. Don't cut the cake while it's still hot, that ruins the internal texture.
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 248mg | Potassium: 182mg | Fiber: 2g | Sugar: 26g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg